News & Analysis on Food & Beverage Development & Technology
Carrageenan has good textural properties and is a more cost effective hydrocolloid than dextran for use in semi liquid syrups for production of a wide range of confectionery products, claims a new study from Mexico.
An investigation into what the term ‘natural’ means for consumers has concluded that manufacturers wanting to position products as natural should use ingredients that have undergone physical rather than chemical processing, process less, and label...
Using conjugates of caseinates from milk and maltodextrin may improve the stability of double emulsions, and lead to a wider acceptance of the technology in a range of food applications.
Danisco is introducing a new culture to make industrial production of ryazhenka easier and more consistent, and is expecting the traditional Russian milk drink to garner interest worldwide in the future.
The board of the UK’s Food Standards Agency has agreed to recommend a new approach to front-of-pack labelling to health ministers, which uses traffic lights and text and GDAs.